I am home alone watching the sourdough rise - half way through a four hour waitfest.

I just finished making a local wild yeast barm in the Mesa AZ area, so we are waiting for the first batch without any refreshment. The first trial will be two loaves in the house oven as a proof of flavor. ( no use starting up the big guy for 2 batards - Right?)

So, what to do with the time.

Wellllllllll! How about making a lame?

I don't really like the store bought lames because they have a dreadful curve in them - and you need a thin double edge blade for a clean cut.

I have plenty of spare stuff I have collected - parts of this, pieces of that.

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